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5 mg/ 5 mg per barEasy

Peanut Butter Pressed Bars, 16 to the Pan

Baked Elf Chef
House Kitchen
Adapted from No-Bake Chocolate Peanut Butter Bars (Sally's Baking Addiction (Sally McKenney)) — rewritten with the infusion and dose worked in.
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Your dose · per 5 mg per bar

Written at 5 mg per 5 mg per bar. Pick yours and the ingredients, steps and label below follow — floored to 0.1 mg, never rounded up.

Ingredients · 16 5 mg per bars · 80 mg total

4 tablespoons infused coconut oil, carrying 80 mg THC total — measure the infused oil, then top up with plain coconut oil to a level 4 tablespoons4 tablespoons (57 g) salted butter, melted1/4 teaspoon fine salt1 cup (120 g) graham cracker crumbs (about 8 full sheets, ground fine)2 cups (240 g) confectioners' sugar1 cup + 2 tablespoons (280 g) creamy peanut butter, divided (the shelf-stable kind sets best here)1 cup (180 g) semi-sweet chocolate chips
Tweak This Recipe
Stoney says: start low, go slow — the forest isn't going anywhere. Wait 90 minutes before seconds.
Illustration of Peanut Butter Pressed Bars, 16 to the PanILLUSTRATION

Steps

  1. Line an 8-inch square pan with parchment, leaving an overhang on two sides.
  2. Melt the butter and set it aside to cool for a minute. Separately, melt the 4 tablespoons infused coconut oil in a small pot over the lowest heat, or in a bowl set over warm water, just until it turns liquid — pull it off as soon as it does.
  3. In a medium bowl, stir the melted butter, the melted infused coconut oil, the salt, the graham crumbs and the confectioners' sugar together until no dry pockets remain.
  4. Add 1 cup of the peanut butter and mix hard until the whole mass is one even, thick dough. This is the only step that distributes the dose, so keep going until the colour and texture are uniform.
  5. Press the mixture into the lined pan in a flat, even layer — a flat-bottomed glass or measuring cup gets the surface level. An even thickness is what makes every bar the same.
  6. Gently melt the chocolate chips with the remaining 2 tablespoons peanut butter, stirring until smooth, and spread over the base in an even sheet.
  7. Chill at least 2 hours, until completely firm, then lift out by the parchment. Trim a thin strip off all four edges so the block is square, then cut a 4 × 4 grid for 16 bars. Weigh two or three to confirm they match.
  8. Let the bars sit 10 minutes before serving; store covered in the fridge up to a week, or freeze between parchment sheets.
  9. Label the container: Peanut Butter Pressed Bars · 80 mg THC total · 5 mg per bar · 16 bars · made [date] · 21+ only.
  10. Start with one serving, wait a good while before considering more.